The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Queen Olive, Rosemary and Oregano Sourdough

bakinbuff's picture

Queen Olive, Rosemary and Oregano Sourdough

I decided to try making a savory olive bread using my usual sourdough recipe, and just adding herbs and chopped Queen olives.  I would occasionally buy an olive baguette from our nearest supermarket, until they stopped making them.  It was a good thing I only bought them occasionally, they were delicious and somewhat addictive.  Anyway, having enjoyed getting the hang of basic sourdough bread, I decided this would be the perfect base for an olive bread.  Because I have lots of fresh Rosemary growing in the garden, that seemed like an obvious and delicious addition, and who can eat Olives and Rosemary without a little Oregano?  Anyway, I mixed it all up yesterday morning, let it triple over about 4 hours, shaped and popped it in the fridge.  I re-shaped just before bed, and baked this morning.  All I can say is YUM!!!  I don't know whether this loaf will make it past today...



Recipe and Method:

1 Cup of high hydration starter directly from fridge

1 Cup of freshly ground whole wheat flour

1.5 Cups of strong White Bread Flour

1 scant  tsp salt

Handful of pitted sliced Queen Olives

Handful of finely chopped Rosemary

Pinch of Oregano

1 Tbsp Olive Oil

A few splashes of warm water


I mixed everything up in a bowl with a stiff plastic spatula, then turned it out and kneaded for 10 minutes until smooth and elastic.  Placed back in oiled bowl and covered with clingflim, and left in a slightly warmed oven for 4-5 hours.  By then it had nearly tripled so I shaped into a boule, placed on parchment paper on a baking tray and put in the fridge.  Reshaped at 10pm and put back in the fridge.  Took out of the fridge and turned on the oven with roasting pan and stone inside at 8am.  Baked in preheated oven under the roasting pan for 20 minutes at 250C, then reduced temperature to 190C, removed roasting pan and baked another 15 minutes.  I let it cool on the counter and cut when just barely warm.  Yum yum yum!  Will try REALLY hard to wait until lunch to eat another slice......



ehanner's picture

I love your enthusiasm bakinbuff. Your bread looks great. I've found the best way to deal with great savory breads is to double the batch size. Then you don't have this nagging conflict of whether or not to have an another slice. Lol

Great looking post and bread. Thanks for sharing.


bakinbuff's picture

I admit, I do get enthusiastic about a good loaf of bread.  Good advice about doubling the recipe, although I was trying to restrain myself more because of needing to lose that last bit of "baby weight" (good excuse, right?) than worrying about having plenty left for lunch...  The loaf, as I predicted, was gone by late afternoon!

Franchiello's picture

Your loaf looks so pretty (and sounds so tasty) - I want to try baking an herbed SD loaf, now I have the inspiration.

bakinbuff's picture

It was delicious!  And super easy to make.  I hope yours turns out well!

Marni's picture

That looks great!  I like the way you make bread - a little of this, a little of that until you like what you've got.  I do the same thing.  I have one SD I make and just change it around as I go. I like trying different flours too.

I agree with Eric - I rarely make  one loaf at a time!